I usually make this cheese and broccoli soup on days when dinner needs to happen but I’m not in the mood to be inspired. Kids are hungry, someone is asking “what’s for dinner” too early, and I just need something that works. This is one of those recipes I can throw together without thinking too hard, even if I’m tired or the fridge situation is not great.
It’s also one of those comforting soups that quietly does a lot of heavy lifting. It makes a big pot, it reheats well, and it’s easy to double if you’re feeding a crowd or dropping a meal on someone. I’ve made it for family gatherings, casual lunches, and also brought it to friends when they have been sick!
It freezes well too, which is a great excuse to make it!
Why You’ll Love It
- It is creamy and cozy without being heavy in a regret kind of way
- Frozen broccoli means no prep stress and no guilt about shortcuts
- One pot, minimal dishes, which feels like a win every single time
- It tastes like something you would order on a cold day, but you made it yourself
Ingredients
- Butter, about 8 tablespoons. Salted or unsalted both work, I grab whatever is closest.
- Yellow onion, one medium, diced. Nothing fancy, just your standard onion.
- All-purpose flour, roughly 5 tablespoons. This is what makes it thick and cozy.
- Half and half, 2 cups. Creamy but not over the top.
- Vegetable stock, 4 cups. Chicken stock works too if that is what you have.
- Frozen broccoli, about 3 cups. Straight from the freezer, no thawing.
- Carrots, 1 cup, thinly sliced. Adds a little sweetness and color.
- Sharp cheddar cheese, about 3 cups shredded. The sharper the better, trust me.
- Garlic powder, 1 teaspoon.
- Salt, about ½ teaspoon to start.
- Black pepper, ¼ teaspoon, or more if you like a little kick.
How To Make It
Step 1: Cook Onions
I start with a big pot, nothing fancy. Melt the butter over medium heat and toss in the diced onion.
Let it cook until it softens and smells sweet, (usually around five minutes). Stir occasionally.
Step 2: Add flour to Cheese and Broccoli Soup
Once the onions look relaxed, sprinkle the flour right over them.
Stir it around so everything gets coated and cook it for another minute or two.
It should look a little pasty, not dry, not browned.
Step 3: Add Stock
Slowly pour in about a cup of the stock while stirring.
Keep stirring until it smooths out and thickens, then add the rest of the stock and the half and half.
Once that looks good, toss in the frozen broccoli, carrots, garlic powder, salt, and pepper.
Give it a good stir, cover the pot, and lower the heat.
Step 4: Let It Simmer
Let it simmer gently for about 20 minutes. The broccoli softens, the carrots mellow out, and everything starts to look like soup.
If you want it smoother, you can mash some of the broccoli with a spoon right in the pot. I usually do, but only halfway.
Step 5: Add The Cheese To Your Cheese and Broccoli Soup
Turn the heat to low and add the shredded cheese a handful at a time.
Stir until it melts before adding more.
Taste it, adjust the seasoning if needed, and then that is it.
That’s it, soup is done!
Tips, FAQs, or Variations For This Cheese and Broccoli Soup
Can I use all milk instead of half and half?
Yes, it will be a little lighter and slightly less creamy, but still very good.
Does frozen broccoli get mushy?
Not really. It softens nicely, especially since this is a cozy soup, not a crisp veggie situation.
Can I make it thicker?
You can mash more of the broccoli or add a small extra sprinkle of flour at the start.
Does it reheat well?
Yes, just warm it slowly and stir often. Add a splash of milk if it thickens too much.
Can I add protein?
A handful of cooked chicken or even some crispy bacon on top works great.
Can I freeze this cheese and broccoli soup?
Yes, absolutely. Since you’re already using frozen broccoli, it actually holds up better than versions made with fresh. Let the soup cool completely, then portion it into freezer containers or bags.
It freezes well for up to 2–3 months.
When reheating, warm it slowly on the stove and stir often. If it looks a little thick or slightly separated at first, that’s normal, just add a splash of milk or stock and it smooths right out.
